Ingredients

Directions

Yields 2 1-cup serving

Place a saucepan with 4 cups water on the stove and bring to a boil. Lightly rinse the beans in cold water and add to the boiling pan. Add the onions, cover the pot and leave to boil for forty minutes or until beans is extremely softened and yields to pulp when squeezed. Reduce the heat. Add the tomatoes and pepper. Cover and simmer on low heat for five minutes more. Add the rosemary and basil, cover the pot and turn down the heat.